Bean and Ham Stew (Printable Version)
A cozy dish of ham, beans, fresh veggies, and herbs simmering in a savory broth. Ideal for leftover ham.
# What You’ll Need:
01 -
1 tablespoon olive oil
02 -
2 and a half cups of diced ham
03 -
Half a cup of dry white wine
04 -
2 tablespoons butter
05 -
Three cloves of garlic, minced
06 -
One yellow onion, finely chopped
07 -
Three-fourths of a cup chopped carrots
08 -
2 stalks of celery, diced
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A teaspoon of Worcestershire sauce
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One teaspoon of your favorite hot sauce
11 -
32-ounce can of pinto beans, drained
12 -
6 cups of low-sodium chicken broth
13 -
A quarter cup of heavy cream (optional)
14 -
Two cups fresh spinach leaves
15 -
1 teaspoon each of basil, oregano, parsley, and mustard powder
16 -
1/4 teaspoon each of sage and black pepper
# Step-by-Step Guide:
01 -
Heat olive oil in a pan and cook ham slices until crispy, about 1-2 minutes on each side. Take them out and cut into smaller pieces.
02 -
Pour in the wine and let it cook down to half its amount, around 4 minutes, while scraping any bits stuck on the pan.
03 -
Melt butter in the same pan, add garlic first, then toss in the chopped veggies and seasonings. Let them cook for about 5-6 minutes.
04 -
Combine the beans, broth, cream (if you want), and ham in the pot. Put the lid on partially and simmer for 30 minutes.
05 -
Stir in spinach and let it wilt, which takes about 3 minutes. Adjust the flavors the way you like and serve! A sprinkle of parmesan works great.
# Additional Notes:
01 -
Works well if you’ve got leftover ham
02 -
Freezes nicely for up to 3 months
03 -
You can cook it in a slow cooker too